Tuscan Tomato Bread Salad

Notes: Executive Chef Brandon Miller of Stokes Adobe Restaurant in Monterey, California uses at least two colors of tomatoes in this salad

Ingredients

1 quart lightly packed baby spinach leaves

1 quart lightly packed fresh basil leaves

1 pound coarse-textured Italian bread such as ciabatta or pugliese

3 1/2 pounds soft-ripe tomatoes, peeled if desired and cored

4 cloves garlic, minced

1/2 cup extra-virgin olive oil

1/3 cup red wine vinegar

3 tablespoons minced fresh jalapeño chilies

Salt and pepper

1 jar (12 oz.) peeled roasted red peppers, cut into wide strips

1 cup oil-packed olives, pitted

1/2 cup drained capers

2 cans (2 oz. each) anchovy fillets, drained

Nutritional Information

Calories 298

Caloriesfromfat 48%

Protein 8.7g

Fat 16g

Satfat 2.4g

Carbohydrate 32g

Fiber 6.2g

Sodium 1239mg

Cholesterol 4.1mg

Calories 298

Caloriesfromfat 48%

Protein 8.7g

Fat 16g

Satfat 2.4g

Carbohydrate 32g

Fiber 6.2g

Sodium 1239mg

Cholesterol 4.1mg

How to Make It

Step 1

Rinse and drain spinach and basil; wrap in towels. Chill in a plastic bag.

Step 2

Meanwhile, cut bread into 1-inch chunks and put in an 11- by 17-inch roasting pan. Bake in a 350° oven until chunks are light golden and soft parts of bread are crisp, about 30 minutes, stirring occasionally. Let cool.

Step 3

Cut tomatoes into 1- to 2-inch chunks and place in a large bowl. Scoop juice from cutting board into bowl and add garlic, oil, vinegar, chilies, and salt and pepper to taste.